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DeFlorio W, Zaza A, Arcot Y, Min Y, Castillo A, Taylor M, Cisneros-Zevallos L, Akbulut MES. Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments. Ind Eng Chem Res 2024; 63:6235-6248. [PMID: 38617109 PMCID: PMC11009964 DOI: 10.1021/acs.iecr.3c04230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/16/2024]
Abstract
Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.
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Affiliation(s)
- William DeFlorio
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Abdulla Zaza
- Department
of Chemical Engineering, Texas A&M University
at Qatar, Doha 23874, Qatar
| | - Yashwanth Arcot
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Younjin Min
- Depart
of Chemical and Environmental Engineering, University of California, Riverside, California 92521, United States
| | - Alejandro Castillo
- Department
of Food Science and Technology, Texas A&M
University, College Station, Texas 77843, United States
| | - Matthew Taylor
- Department
of Animal Science, Texas A&M University, College Station, Texas 77843, United States
| | - Luis Cisneros-Zevallos
- Department
of Horticultural Sciences, Texas A&M
University, College Station, Texas 77843, United States
| | - Mustafa E. S. Akbulut
- Artie
McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas 77843, United States
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Ghasemlou M, Oladzadabbasabadi N, Ivanova EP, Adhikari B, Barrow CJ. Engineered Sustainable Omniphobic Coatings to Control Liquid Spreading on Food-Contact Materials. ACS APPLIED MATERIALS & INTERFACES 2024; 16:15657-15686. [PMID: 38518221 DOI: 10.1021/acsami.4c01329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
The adhesion of sticky liquid foods to a contacting surface can cause many technical challenges. The food manufacturing sector is confronted with many critical issues that can be overcome with long-lasting and highly nonwettable coatings. Nanoengineered biomimetic surfaces with distinct wettability and tunable interfaces have elicited increasing interest for their potential use in addressing a broad variety of scientific and technological applications, such as antifogging, anti-icing, antifouling, antiadhesion, and anticorrosion. Although a large number of nature-inspired surfaces have emerged, food-safe nonwetted surfaces are still in their infancy, and numerous structural design aspects remain unexplored. This Review summarizes the latest scientific research regarding the key principles, fabrication methods, and applications of three important categories of nonwettable surfaces: superhydrophobic, liquid-infused slippery, and re-entrant structured surfaces. The Review is particularly focused on new insights into the antiwetting mechanisms of these nanopatterned structures and discovering efficient platform methodologies to guide their rational design when in contact with food materials. A detailed description of the current opportunities, challenges, and future scale-up possibilities of these nanoengineered surfaces in the food industry is also provided.
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Affiliation(s)
- Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | | | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Advanced Materials and Industrial Chemistry (CAMIC), School of Science, RMIT University, Melbourne, Victoria 3001, Australia
| | - Colin J Barrow
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
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Zhu Z, Liang H, Sun DW. Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing Applications. ACS APPLIED MATERIALS & INTERFACES 2023; 15:14874-14883. [PMID: 36897285 PMCID: PMC10037244 DOI: 10.1021/acsami.3c02342] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Undesired ice/frost formation and accretion often occur on food freezing facility surfaces, lowering freezing efficiency. In the current study, two slippery liquid-infused porous surfaces (SLIPS) were fabricated by spraying hexadecyltrimethoxysilane (HDTMS) and stearic acid (SA)-modified SiO2 nanoparticles (NPs) suspensions, separately onto aluminum (Al) substrates coated with epoxy resin to obtain two superhydrophobic surfaces (SHS), and then infusing food-safe silicone and camellia seed oils into the SHS, respectively, achieving anti-frosting/icing performance. In comparison with bare Al, SLIPS not only exhibited excellent frost resistance and defrost properties but also showed ice adhesion strength much lower than that of SHS. In addition, pork and potato were frozen on SLIPS, showing an extremely low adhesion strength of <10 kPa, and after 10 icing/deicing cycles, the final ice adhesion strength of 29.07 kPa was still much lower than that of SHS (112.13 kPa). Therefore, the SLIPS showed great potential for developing into robust anti-icing/frosting materials for the freezing industry.
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Affiliation(s)
- Zhiwei Zhu
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
| | - Hui Liang
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School
of Food Science and Engineering, South China
University of Technology, Guangzhou 510641, China
- Academy
of Contemporary Food Engineering, South
China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering
and Technological Research Centre of Guangdong Province on Intelligent
Sensing and Process Control of Cold Chain Foods, & Guangdong Province
Engineering Laboratory for Intelligent Cold Chain Logistics Equipment
for Agricultural Products, Guangzhou Higher
Education Mega Centre, Guangzhou 510006, China
- Food
Refrigeration and Computerized Food Technology (FRCFT), Agriculture
and Food Science Centre, University College
Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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Hou J, Liu S, Su M, Fan Y, Liu Y, Yan X. Fabrication of edible special wettability coating on polystyrene substrate and application in yogurt storage. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2022; 6:100423. [PMID: 36636723 PMCID: PMC9830157 DOI: 10.1016/j.crfs.2022.100423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.
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Türk S. Characterization of chitosan/polyethylenimine film layer as a novel anti‐fog coating surface. J Appl Polym Sci 2022. [DOI: 10.1002/app.52884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Serbülent Türk
- Biomedical, Magnetic and Semi Conductive Materials Research Center (BIMAS‐RC) Sakarya University Sakarya Turkey
- Biomaterials, Energy, Photocatalysis, Enzyme Technology, Nano & Advanced Materials, Additive Manufacturing, Environmental Applications and Sustainably Research & Development Group Sakarya Turkey
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Wang F, Ma R, Tian Y. Facile fabrication of thermostable and colorimetric starch-based waterproof coating with edible organic materials. Food Chem 2022; 382:132269. [PMID: 35152021 DOI: 10.1016/j.foodchem.2022.132269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022]
Abstract
With the attention to pollution and human health, nontoxic food grade superhydrophobic coating as a strategy to reduce food waste has aroused wide interest. Herein, a food grade colorimetric starch-based waterproof coating was achieved using starch nanoparticle (SNP), stearic acid (STA) and anthocyanin. The as-prepared coating exhibited considerable thermostability and remarkable water repellency due to the low-surface-energy pomegranate pulp-like micro/nanostructure assembled by STA and SNP. The certain mechanical and chemical durability, prominent self-cleaning property and liquid food repellency in the coating had been thoroughly verified. Additionally, anthocyanin was creatively introduced to the coating via SNP loading, which endowed the coating with color response to different pH solutions. Thus, the coating is applicable to freshness monitoring without being disabled by water. This thermostable and colorimetric starch-based waterproof coating shows promising application prospects in advanced bio-based food-contact material field.
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Affiliation(s)
- Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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Wang F, Ma R, Tian Y. Superhydrophobic starch-based nanocomposite cryogel for oil removal underwater and magnetically guided oil slick cleanup. Carbohydr Polym 2022; 287:119297. [DOI: 10.1016/j.carbpol.2022.119297] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 02/13/2022] [Accepted: 02/23/2022] [Indexed: 11/28/2022]
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Suriati L. Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.914254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The edible coating is an environmentally friendly technology that is applied to fresh-cut fruit products. One of the natural ingredients that are potentially applicable is aloe-gel because it contains several functional components. The main advantage of aloe-coating is that additives can be incorporated into the polymer matrix to enhance its properties. Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but in some cases, aloe-coating does not work. Furthermore, particle size determines the effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The fruit to be processed must be of minimal quality so that discoloration, loss of firmness, spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the use of nano-coating aloe-gel incorporated with additional ingredients to maintain the quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction, stabilization, and application methods in fresh fruits.
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